Brine Turkey: Put salt and 2 cups very hot water in a tall 8-qt pot. Stir until salt dissolves. Add 2 cups ice cubes; stir until water is cold. Place turkey in pot, skin side down, and add enough cold water to cover. Stir brine around turkey, cover pot and refrigerate at least 12 hours, or overnight.

Make Rub: Mix ingredients, except oil, in a bowl. Stir in oil.

Prepare a charcoal or gas grill for covered indirect grilling over medium heat. Have ready a disposable foil roasting pan.

Remove turkey from brine; pat dry with paper towels. Rub spice mixture over breast, working some under skin. Place in foil pan.

Tips & Techniques

The rub can be made up to 1 week ahead. Store covered at room temperature. The turkey can be prepared through Step 1 up to 1 day ahead. Cranberry-Orange Barbecue Sauce Makes 3 1⁄2 cups Active: 10 min/ Total: 35 min

Shaffer Smith

Tips & Techniques

The rub can be made up to 1 week ahead. Store covered at room temperature. The turkey can be prepared through Step 1 up to 1 day ahead. Cranberry-Orange Barbecue Sauce Makes 3 1⁄2 cups Active: 10 min/ Total: 35 min

A Part of Hearst Digital Media
Redbook participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.